Awasa , southern Ethiopia’s largest city, is 100km further south and sits on the shores of attractive Lake Awasa. With plenty of facilities, a great fish market and row boats to boot, Awasa is a great place to stop.

Awasa , southern Ethiopia’s largest city, is 100km further south and sits on the shores of attractive Lake Awasa. With plenty of facilities, a great fish market and row boats to boot, Awasa is a great place to stop.

The Center of Ethiopian art and culture Gondar, founded by Emperor Fasilidas around 1635, is famous for its many medieval castles and the design and decoration of its churches.

Eating Habit

Ethiopian cosine is unique in ceremony.which everybody in Ethiopia loves to eat, and sometimes you can find people who could not live without it. Some for the injera and some for the tire siga. Before the meal commences, water jugs are brought to the table and their contents poured over the guest’s outstretched hands into a small bowl below. This cleansing is sometimes followed by a short prayer of thanksgiving.

The first course, which immediately follows this ceremonial aspect of the meal, is usually a mild dish, such as curds and whey, to cleanse the palate for the more spicy offerings that follow, Wot, the national dish, comes in many varieties- meat, fish, poultry or vegetable of hot pepper and spice stews which are almost always accompanied by injera (Ethiopia's staple grain is called teff, and from its flour the Ethiopians fashion large pancake-like bread called injera). Layers of the bread are geometrically positioned in mesobs, or basket tables, and spoonfuls of the different types of wot are then attractively portioned out on top of them.

Then it’s finger time, tearing off a piece of injera and wrapping it around a chosen piece of meat with savory sauce. For those not accustomed to such hot foods whose ingredients include red and black pepper, cardmom, garlic and coriander, there is an alternative: Alicha is equally delicious but a lot milder and is usually made from chicken pr lamp flavored with green pepper and onions you can kitfo, freshly ground raw beef by the way Tire Siga (raw meat) is also eaten in Ethiopia widely. Traditional meals are normally washed down with tej, a type of wine made from Honey, or tella which is a light, home-brewed beer usually manufactured from barley.

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